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Punjabi Chole

I have never tried making Punjabi Chole at home and had
always eaten it in restaurants or at get together parties. I still do not know
the reason why I had not tried it at home though I have made chole in other method.
Last month when I tasted chole in of the get together party I realized it had
something missing in it and the very next day I googled for the recipe to try
it at home and found this recipe in which she has given separate masala for the
chole. It is a fool proof recipe and I tried it the very next day and Boy it
was a success or say super yum dish. So now on no regrets and i will make this atleast once in a while.This is how to make Punjabi Chole:

Ingredients

Ingredients for the chole

1 and
half cup chickpeas (Garbanzo Beans, Kabuli Chana)

2
medium sized onions chopped

3
medium sized tomatoes chopped

1 tsp
ginger paste or coarsely ground ginger

½ tsp
garam masala

1 tsp chili
powder

1 tsp
amchur powder/dry mango powder

2 slit
green chillies

1 tbsp
oil

salt

Spices used for the Punjabi chole masala:

4-5
black cardamoms

1 inch
cinnamon

5-6
peppercorns

3
cloves

1 bay
leaf

1 and
half tsp cumin seeds (jeera)

1 and
half tsp coriander seeds (dhania)

1 and
half tsp fennel seeds (saunf)

2 red
chillies

Lets Start Making Chole

For The Chole masala powder

In a pan, dry roast all the spices
mentioned above till brow on a medium flame. Make sure they only get roasted
and not burnt.

Keep on tossing them to get all
the spices roasted evenly.

Once they are cooled, grind them
into a fine powder.

For the Curry:

vWash and soak the chole
(chickpeas) in enough water overnight.

vAdd enough amount of water
as the chole increase in size after soaking it.

vIn a pressure cooker add
the chole, along with the soaked water (Amma tells me not to throw water as the
essential nutrients of the skin goes in the water) and pressure cook for 5-6
whistles. The chole should be soft but not overcooked.

vNow in a pan, add oil. Once
the oil is hot, add the chopped onions. Fry till they become transparent.

vNow add the ginger paste.

vOnce the raw smell of the
ginger goes off, and add the chopped tomatoes.

vNow add the cooked chole
with a very little quantity of its broth. You can add more broth if you want a
more gravy in your dish.

vAdd salt as per taste; Keep
the dish on sim for around 8 minutes.

vAt last, add the amchur powder
and mix well.

vSwitch off the Flame and
Serve with kulchas, bhatura, poori, and rotis. Its tastes good with simple rice
too.

Note: The Recipe actually tells to add
salt while booking channa in pressure cooker… but somehow My Amma or even her mom
had taught not to add salt while cooking any legumes or beans as it would not
get cooked well. So I was a bit skeptical about adding salt. You can add it
while cooking or later.

Sometimes the channa
takes more than 6 whistles in that case once the cooker is cooled and you open
check if they are soft if not keep it on flame again for 1-2 whistles.

You can double the amount of Masala Powder and
store the remaining in an Air tight container. And it use it twice like I did.

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